How to make Trinidad's Ponche-de-Creme (Punch with Cream)

Published on
July 16th 2021
Last updated on April 1st 2024
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

#Brunch #Gluten Free #Ovo Vegetarian #Cocktails #Christmas #Trinidad
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Ponche-de-Creme in a glass with Picher on the side

Christmas in Trinidad would not be complete without a glass of Ponche-de-Creme. This cocktail is the Caribbean sister to Eggnog and homemade versions are known for being especially potent when it comes to how generous they are with the Rum. Trinidad Ponche-de-Creme is a smooth creamy spicy and spiked drink that is an unmistakable part of the December Holiday season. Make this recipe for your next seasonal holiday lime, and please remember to be safe and choose a designated driver.

Author: Rachael Ottier Hart
Average: 4.4 (28 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins
Serves
8

Ingredients

  • 3 Eggs

  • 1 Can Coconut Condensed Milk

  • 250 ml Whole Milk

  • 250 ml White Rum

  • 1/4 teaspoon Angostura Aromatic Bitters

  • Zest of 1 Lime

  • 1/8 teaspoon Cinnamon Powder

  • 1/4 teaspoon Nutmeg Powder

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Instructions

Into a blender, add the 3 eggs and coconut condensed milk. Blend on high speed until the mixture is thick and frothy.

Add the remaining ingredients and blend again for about 3 minutes or until all the ingredients are thoroughly combined.

Store in an empty Rum/Glass bottle with a cover and keep in a cool place until ready to serve.

Once the bottle is opened, store it in the fridge, and it should keep for 10-12 months.

Serve over ice and garnish with a pinch of cinnamon.

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Keywords
Trinidad Ponche-de-Creme, Punch with Cream, Caribbean Ponche-de-Creme, Trinidad Punch ah creme

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Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

Nutrition Disclosure

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